Roasted Quail With Southwestern Cornbread Stuffing Recipe - Cooking Index
Roasted Quail With Southwestern Cornbread Stuffing Recipe - Cooking Index
Be careful not to overstuff the quail or they may take too long to cook. You may want to double the stuffing ingredients and serve some extra on the side. Look for pumpkin seeds in the bulk bin of your supermarket.
Courses: Main Course| 12 | Quail - rinsed, and | |
| Patted dry with paper towels | ||
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Cayenne pepper |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1 teaspoon | 5ml | Ground chili powder |
| 2 cups | 125g / 4.4oz | Dry cornbread stuffing |
| 1 cup | 237ml | Warm chicken broth |
| 1/2 cup | 73g / 2.6oz | Diced Anaheim pepper |
| 1 | Jalapeño pepper - seeded, minced | |
| 1/2 cup | 55g / 1.9oz | Roasted and salted pumpkin seeds |
| 1/3 teaspoon | 1.7ml | Freshly-ground black pepper |
| 1/2 cup | 118ml | Apricot preserves |
| 12 | Strips bacon |
Season quail lightly with next 3 ingredients. Combine stuffing and next 5 ingredients and lightly stuff into cavity of each quail. Spread preserves over quail and then wrap each with 1 bacon strip.
Roast in a 400 degree oven for 12 minutes or until bacon is just brown. Serve with bacon intact.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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